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Thursday, July 22, 2010

Stove Top Cooking for Summer

So my friend Amy, actually my sister's friend but I have hijacked her a bit, is complaing that a lot of blogs have grilling recipes becuase 'it's too darn hot to cook inside'.....well that's probably true except in the Canadian Prairies, which is where she lives. They've had ALOT of rain lately (this coming from a girl who lives on the "Wet Coast"). So this delicious (and fast) recipe is for her.

The original recipe is from the America's Test Kitchen Cook Book, I have made a few changes and variations. I'm one of those 'cooks' who never follows the quantities, so my quantities in this recipe are guidelines for how I like to make it. For example, I like mushrooms, so I put alot of mushrooms in it. Likewise if you don't like mushrooms, put something else in. PS: This cook book is THE BOMB! It has substitution charts and conversion charts. It's SO practical, even if you've been cooking a long time.

BUSY MUMS READ THIS PARTthis meal literally takes 20 minutes.
I make it for my fiance before he jets off to play hockey (carbs & protein=good), or if I just have no clue what to make. It's easy, delicous and has a nice combo of protein, carbs and vegetables for growing bodies.

How To Make It:
In an electric kettle, boil at least 2 cups water for broth. Once water is boiling make broth in a seperate bowl. I usually do this step while the mushrooms and onions are cooking

In a large skillet, saute mushrooms and onions until soft. Transfer to bowl.

Place raw noodles in skillet and pour heavy cream and broth over noodles. Simmer until noodles are at desired tenderness. I usually cover the noodles, but be careful not to let it boil over (like I do). Stir occaisionally.

Stir in tuna and peas and heat. Add salt and pepper. Stir in mushroom and onion mixture and heat through. TA DA! You're done. Serve in a bowl (in front of the TV?). I like to add extra salt and pepper to my individual bowl as well as fresh squeezed lemon (1 wedge's worth of juice). Lemon and tuna just complement each other nicely.

I wish I had a photo of this recipe. It really is delicious. I recently made it with whole wheat rotini noodles and canned crab meat since we didn't have any tuna in the house. It was great.

This is a No Cook Salad that is DELICIOUS AND WAY TOO EASY.... I had to post it

How To Make It:
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the green onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

I am going to make this tonight I think, but instead of bulghar wheat, I'm going to use chick peas!!! If I stick to my guns and actually make that for dinner, I will post it tomorrow :)

5 comments:

LOL. When I saw this come up in my blog feed, I thought "I'm going to have to send this to Amy. And then I realized it was your blog. Also, I'm not sure if the aversion to grilling is because of rain right now. I'm going to guess that a lot of it has to do with mosquitoes!! anyway, good choices. Mom says your tuna casserole is good (i'm not a fan of mom's. lol) and Amy loves tabouleh salad.

I will have to send you my rub recipe. It's one of the only ways I like BBQ (ok that's a lie I love bbqing) but it can get tedious. So I use this rub on salmon, and chicken. Also, I highly recomend getting the BBQ Grill Basket from Papmered Chef (kinda pricey but well worth it!) I use it for asparagus ALOT! Or zuchini and peppers! Mmmmmmm